Ingredients (Serves 6 – 8)
For the chicken stock
Chicken (bone-in) – 1/2 kg, cut into medium pieces
Onion – 2 small, roughly chopped
Garlic – 8 – 10 cloves, sliced
Celery – 2 sticks, cut into pieces
Carrot – 1 large, cut into pieces
Whole spices – Cardamom – 2, bay leaf – 1, cloves – 3 – 4, whole pepper corns – 1 tsp, cinnamon stick – 1/2 inch
Dried red chilies – 2 – 3
Salt – As required
Water – 3 – 4 cups
Method
Combine all the above ingredients in a soup pot or any large vessel. Cook for about 45 minutes. Switch off. Strain and set the chicken stock aside. Take out the chicken pieces, remove the bones and shred into small pieces using a fork or your fingers.
For the chicken soup
Ingredients
Butter / olive oil – 1 – 1.5 tbsp
Onion – 1/2 cup, chopped
Garlic – 3 – 4, chopped
Crushed chilly flakes – 1/2 tsp
Celery – 1/4 cup, chopped
Carrot – 1/4 cup, chopped
Mushroom – 1/2 – 3/4 cup, chopped
Pasta – 1/4 cup (ditalini or any tiny pasta)
Salt and pepper – 1 – 2 pinches or to taste
Method
Heat butter in a pot at medium heat. Add onion, garlic and cook for a minute. Add crushed chilly flakes, celery, carrot, mushroom and little salt. Saute for 3 – 4 minutes. Add the prepared chicken stock and bring to a boil. Next add shredded chicken and pasta. Cook for 10 – 12 minutes until the pasta is completely done and the soup is slightly thick (add more water if required). Taste-check for salt. Yummy chicken soup is ready to serve. Sprinkle fresh ground pepper, chopped fresh parsley (optional) and serve immmediately.
delicious prep and serves health consciousness purposes also